This Easy Egg Salad combines simple ingredients like eggs, mayo, mustard, celery, and pickle relish to create an amazingly delicious spread that’s perfect to make egg salad sandwiches, wraps, or even serve on crackers.
What ingredients go in egg salad?
Quite simply, egg salad is a mixture of hard cooked eggs, mayo, mustard, and seasonings and spices. No two egg salad recipes are the same and the possibilities are endless.
I use eggs, mayo, mustard, celery, pickle relish, onion powder, salt, pepper, and a little hot sauce in mine. I choose to use creole mustard for a little additional flavor, but spicy brown mustard will work, too.
How can I make my eggs easier to peel?
One of the most frustrating things about making deviled eggs, egg salad, or any dish that requires a bunch of hard cooked eggs is getting them all cooked perfectly and peeled without losing your religion in the process. From avoiding the dreaded green/gray ring of overcooked eggs to the shell sticking to the egg and pulling chunks out of your eggs, it can be so frustrating.
But, I have a few suggestions…
- Steam your eggs rather than boiling them. For perfect hard-boiled eggs that are also very easy to peel, steam them rather than boiling them. To do so, add about 1/2 inch of water to the bottom of a medium-sized saucepan with a tight-fitting lid. Add a steamer basket if you have one, but it’s not necessary. Over medium-high heat, bring the water to a boil. Turn the heat off. Carefully add the cold eggs to the basket or just to the bottom of the pan. Cover and return to a boil. Steam for 12 to 15 minutes. To check the doneness, you might add an extra egg and check it at 12 minutes to judge the cook time. Once cooked, place the eggs in an ice bath until they are completely cool. Then peel.
- Use an electric pressure cooker and the 5-5-5 method. Add one cup of water to the bottom of a 6-quart or larger electric pressure cooker – like an Instant Pot. Add the steamer rack or egg rack to the bottom of the pressure cooker to hold the eggs up out of the water. Gently add the cold eggs to the pressure cooker. It’s ok if you have to stack them. Close the lid and set the valve to seal. Cook the eggs on high pressure for 5 minutes. Once done, allow the pressure cooker to naturally release the pressure for 5 minutes. Then use the quick pressure release. Open the lid and carefully place the eggs in an ice bath to rest for 5 minutes. Then peel. See… 5-5-5: 5 minutes of cooking time, 5 minutes of natural pressure release, and 5 minutes in an ice bath.
- Use an egg cooker. You could even use one of those cute little egg steamers. (affiliate link)
How do I store egg salad?
Egg salad is best stored in an airtight container in the refrigerator. It’s important to note that egg salad is not one of those things that gets better with time. I prefer to eat it the same day I make it.
With that being said, it can be kept in the fridge for up to 3 days, but it will deteriorate and often get watery as it sits.
How to serve egg salad…
Egg salad can be served on sandwiches, wraps, or even on crackers.
Ingredient FAQ
Eggs – I use plain ol’ large eggs for this recipe – be they grocery-store-bought or from my neighbor’s chickens. Just keep in mind that the methods I share for cooking eggs take into account that you should start with cold eggs – right from the fridge.
Celery – I love the flavor of celery in this recipe. I like my egg salad smooth and creamy, so I like to mince it pretty finely as to not have a huge crunch with each bite. Leave it larger if you prefer that texture.
Mayo – Duke’s is my jam, but Hellman’s works. Just make sure you opt for a mayo with a vinegary flavor.
Mustard – Mustard gives us a little sharpness and flavor. I prefer using creole mustard, but a spicy brown mustard will work, too.
Pickle Relish – For me, it’s dill relish all the way, but sweet relish works as well. You know, if that’s your thing.
Onion Powder – Onions can often get a bitter flavor when they’re finely minced or grated, so to prevent the risk, I opt for onion powder instead. If you want to go the fresh onion route, about 1 tablespoon of grated or finely minced onion should work.
Hot Sauce – I love to add a little more acid and tang to my egg salad by way of a vinegar based hot sauce. Since different brands have varying levels of heat and vinegar, this is a “to taste” thing.
Recipe Card
Easy Egg Salad
Ingredients
- 8 large eggs
- 1 small rib of celery, minced
- 1/2 cup mayo (like Duke's)
- 1 tablespoon creole or spicy brown mustard
- 2 tablespoons pickle relish (dill or sweet)
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt ((or more to taste))
- 1/4 teaspoon pepper ((or more to taste))
- hot sauce to taste
Instructions
- For easy-to-peel eggs, steam them rather than boiling them. To do so, add about 1/2 inch of water to the bottom of a medium-sized saucepan with a tight-fitting lid. Add a steamer basket if you have one, but it’s not necessary. Over medium-high heat, bring the water to a boil. Turn the heat off. Carefully add the eggs to the basket or just to the bottom of the pan. Cover and return to a boil. Steam for 12 to 15 minutes. To check the doneness, you might add an extra egg and check it at 12 minutes to judge the cook time. Once cooked, place the eggs in an ice bath until they are completely cool.
- Peel and coarsely chop the eggs.
- In a medium bowl, add the eggs, celery, mayo, mustard, relish, onion powder, salt, pepper, and hot sauce. Stir to combine. Add additional salt, pepper, and hot sauce to taste. Serve on crackers, sandwiches, etc. Store in an airtight container in the fridge for up to 3 days.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Laurie
Another fantastic recipe !! Thanks Stacey !!
Thank you, Laurie!
Nelwyn
I like your recipe! I don’t like my egg salad with crunch so I use celery seed instead of celery and dill pickle juice instead of relish. Now I want some !
Thanks so much!
Nancy
I Made this today but used Mt. Olive Brand Pickle Salsa since I had on hand. Was the same dice as relish and delicious! Thanks for the idea with the Hot Sauce!
I’ve tried their salsa, but not it egg salad. I’ll have to give it a go!
Hiram Stone
Good choice
Thanks!
JANE SMITH
i will have to try some mustard in my egg salad. My daughter does hers with Dukes and Guldens mustard. My mama made hers with Miracle Whip ( i know…sacrilege) and a little bit of vinegar, salt and pepper. It really is good that way. I don’t eat light bread anymore, but grilled cheese, fried baloney and egg salad all just taste more like home that way.
Yum! I’m sure the vinegar helped to cut the sweet of the miracle whip. 😂
Cynthia Greenfeather
I’m one of those picky people who always want my food to taste exactly the same every time, but I will try a little onion next time. I’m sure it will be delicious! One thing I started doing a few years ago, that really changed up the eating experience, is I put the yolks only in the bowl, smush them all up, then mix them in with the mayo, etc., and whisk it all, THEN add the chopped whites. The egg and other ingredients mixed together makes a cohesive base for the whites, and prevents the whites from falling out as much when you eat it. Thanks!
Great tip!
Kimberly
Hi, Stacey!
The only difference between yours and mine is I don’t add mustard or relish because I don’t want it to taste like a deviled egg. 🙂 And I add dill. It’s so good! That little herb is so ignored and makes food taste so much better! Fresh is best but dried will do.
Oh, I don’t use salt but use Spice Islands Beau Monde Seasoning instead. Now that is one great little bottle of magic. I always have, at least, 3 bottles stored away. lol
I’ve never tried that seasoning, but will certainly try it now! Thanks for sharing!
Calene
I also use Beau Monde seasoning. In so many things. It really is magic. I use it in tuna salad, egg salad, deviled eggs, chicken salad, macaroni and potato salad, dill vegetable dip and many other things, It takes everything to the next level.
Looks like I need to find this stuff and try it! 🙂
Patty R
I have used Baconnaise instead of mayonnaise in my egg salad and my son loved it.
Thanks,
Patty
AJ
Egg salad is one of my favorite things and I just stumbled upon your recipe. I am glad to see that someone else is as devoted to dill relish as I am! I haven’t tried creole mustard in mine yet but will do that the next time I give in to an egg salad craving.
I’m just not a huge fan of the sweet relish. I try to be, but dill is just so much better to me. The creole mustard gives it a zing that I really like.
emily willingham
I love your blog and follow it via Google Reader. I just wanted to say that I love the fact that you use good ol’ Duke’s Mayo in your recipes. I was raised on Duke’s mayo since 1958, and my mother, grandmother, and even my great-grandmother used/uses Duke’s. Paula Deen uses Hellman’s, which i think is down-right sacrilegious for a southern cook to use something other than a good, authentic, southern mayo. Keep up the good work!
Mary Eaton
I am a true Southern Bell who discovered He’ll man’s when I moved to Massachusetts from Virginia. I stand with Paula
If you don’t believe it is best, make a seafood salad first with one then the other. Hellman will make u a believer
🙂
The Mommy
My one and only unique kitchen tip: I use my pastry blender to chop hard-boiled eggs for egg salad. Works like a charm! I love egg salad and usually splash in some Worcestershire sauce for a different flavor.
Winnie Mom
Love Love Love Egg Salad. I too make mine almost like yours. My better half and I feel that if we have eggs and bread in the house we’ll always have something to eat and we’re rich.
Lisa @ Snappy Gourmet
I love homemade egg salad! Looks yummy!
Glen in Cypress Inn
Hi Stacey…My recipe is almost exactly the same as yours. Sometimes I’ll add a little Celery Salt or Lawry’s Seasoned Salt.
I’ve been using regular ol’ mustard but will try the Creole. I love everything Zat makes but haven’t tried their mustard. Does it have horseradish or hot sauce or what mixed in? Sometimes I’ll boil a couple of eggs for breakfast with the intention of having them with nothing but lots of black pepper and a little shake of salt and end up having an egg salad sammich for breakfast…yumm.
JANE SMITH
Have you tried the Zatarain’s hot sauce? Lord have MERCY!!! Put that on some pork rinds and you have heaven in a bag. It’s hard to find in DFW area, some Kroger’s have it.
I haven’t, but I will certainly be looking for it!
Mary
Love, love, love egg salad!!! Yours looks so creamy and delish. I like a little curry powder in mine, but will try yours this week. Thanks!!!
Kathryne
Never thought of adding onion and/or hot sauce to egg salad.
Will have to try it.
Bonnie L Gallik
Does anyone put chopped celery or green pepper in theirs?